Ericka's January Meal - Chili and Sweet Corn Muffins

Chili
1 lb ground beef
1 green pepper, chopped
1 can petite diced tomatoes
1 can tomato sauce
2 cans black beans
Palm full of chili powder, cumin, coriander, and curry
Sprinkle of cayenne pepper
1/4 cup sugar

Brown ground beef and chopped pepper, drain, and put in crock pot. Add the rest of the ingredients. Cook on high for 2-3 hours or low for 6-8 hours. The longer it cooks, the better it tastes. Can serve with cheese and sour cream. Also good on baked potatoes.


Sweet Corn Muffins
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup ALBERS Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

Preheat oven to 350. Grease or paper-line 18-20 muffin cups.Combine dry ingredients in medium bowl. Combine milk, eggs, vegetable oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from wire racks to cool slightly. Serve warm.

Frozen cornbread can be thawed at room temperature or reheated in the oven.